Triple Coconut Pound Cake

triple coconut pound cake, with knife

My Triple Coconut Pound Cake is a triple threat coconut cake for serious coconut lovers ~ have I said coconut enough times? This moist loaf cake goes from breakfast to dessert, and I highly recommend making it…today!

slicing a triple coconut pound cake

triple coconut pound cake

Pound cakes get a bad rap because they’re often loaded with butter. My sister in law’s pound cake, which comes from her grandmother, is notorious for setting the toaster oven on fire. This one is a little more restrained, but still pretty luxe, I can’t lie. The triple coconut adds lots of tropical personality to a classic loaf cake, but there’s no threat of spontaneous combustion, promise.

a glazed coconut pound cake on parchment paper

shopping list for a coconut pound cake

This cake has a wonderfully fluffy, chewy texture which comes  from lots of shredded coconut in the cake and on top. I bumped up the coconut flavor even further with creamy coconut milk and coconut extract.

  • granulated and confectioner’s sugar ~ granulated for the cake and powdered for the glaze.
  • unsalted butter
  • eggs
  • coconut milk ~ the canned kind, not the stuff in cartons, which is much thinner. And I use the full fat coconut milk, not lite.
  • shredded coconut ~ look for shredded sweetened coconut, the best brand is Baker’s Angel Flake Coconut. Dry shredded coconut won’t give you the same result.
  • all purpose flour
  • baking powder
  • baking soda
  • salt
  • vanilla extract ~ I find, as usual, that a little vanilla helps pull all the flavors together.
  • coconut extract ~ coconut extract gives this cake an extra coco-nutty punch. If you don’t have it or can’t find it, no worries, just leave it out. But most large supermarkets carry it these days. (Did you know that you can make your own coconut extract, starting with a whole coconut?)
a loaf of coconut cake

why you neeeed to make this pound cake

First off, let me say that this pound cake is pure coconut bliss. Everybody who laid lips on it raved about it, period. We loved everything about it, from its moist fluffy texture to the snowy white glaze. The triple layers of coconut really pay off in a delicious, lingering flavor, I think you’re going to love it. (And the aromatherapy benefits of a coconut cake baking in your oven are priceless.)

coconut loaf cake, sliced

coconut loaf cake tips and faqs

What kind of coconut is best for this cake?

Baker’s Angel Flake Coconut (in the blue package) is the one to use: it’s super moist, has great flavor, and gives the cake its moist fluffy interior. I made this cake with another brand and it wasn’t nearly as good. Whatever brand you choose, if your coconut is moist and sticky, that’s good.

Can I make this without the coconut extract?

Yes, you can, I would just substitute vanilla extract. But you should be able to easily find coconut extract in your supermarket, and if you like coconut desserts, it will come in handy.

Can I freeze this cake?

Yes, the cake will freeze well, but you might consider glazing it after thawing.

Can I make this into muffins?

You can bake the batter into muffin cups, I’d check them after 15 minutes. But also consider making Ina Garten’s Coconut Cupcakes as well.

How should I store this cake?

I store this on the counter, loosely covered with foil.

slices of triple coconut pound cake

More coconutty recipes I think you’ll love~

triple coconut pound cake, with knife

“Wow. I have been on a journey with this one. I made it multiple times and it was a hit. Then I made it in wedding cake form (6, 8,12,12,14) still a hit!!! That was the first time I’ve made a wedding cake. Thank you for the recipe!.” ~ M


triple coconut pound cake, with knife
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3.63 from 91 votes

Triple Coconut Pound Cake

My Triple Coconut Pound Cake is a triple threat coconut cake for serious coconut lovers only ~ this moist loaf cake goes from breakfast to dessert!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Yield 12 servings
Calories 403kcal
Author Sue Moran

Ingredients

for the pound cake

  • 1 1/2 sticks unsalted butter (12 Tablespoons) at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 3/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup full fat canned coconut milk
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1 cup shredded sweetened coconut

for the glaze

  • 1 1/2 cups confectioner's sugar
  • 4-5 Tbsp coconut milk, to thin
  • 1/4 tsp vanilla extract
  • pinch salt
  • shredded sweetened coconut for topping

Instructions

  • Set oven to 350F. Spray and line a standard 9×5 inch loaf pan with a sling of parchment paper. The paper will allow you to easily lift out the bread for glazing after baking.
    loaf pan prepped with parchment paper
  • Cream the butter and sugar together well, for about 2 minutes, until light and fluffy.
  • Beat in the eggs, one at a time.
    creaming butter and sugar
  • Whisk together the flour, baking powder, baking soda, and salt in a separate bowl
  • Add the dry ingredients to the bowl, alternately with the coconut milk and extracts. Fold in the shredded coconut.
    making coconut cake batter
  • Turn the batter into your prepared pan. Smooth out the top and bake for about 60-65 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok) Note: loosely tent with foil toward the end of cooking if the cake seems to be browning too quickly.
    coconut cake batter in loaf pan
  • Let the cake cool for 10 minutes before turning out onto a rack. Let cool completely before glazing.
    coconut cake cooling
  • Make the glaze by mixing the confectioner's sugar and extract with enough coconut milk to make a thick spreadable glaze. Stir in a pinch of salt and the extract for flavor. Spread the cooled cake thickly with the glaze, and top with more shredded coconut.
    Making glaze for coconut cake
  • Store at room temperature or in the refrigerator.
    triple coconut pound cake, with knife

Cook’s notes

*recipe was updated in 2021.

Nutrition

Calories: 403kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 140mg | Potassium: 164mg | Fiber: 2g | Sugar: 32g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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67 Comments

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    Please rate this recipe!




  • Reply
    Diann Fariss
    June 21, 2021 at 6:33 am

    5 stars
    This cake turned out great! I used plain dried coconut (not sweetened) and it was still yummy. Made it for Father’s Day and dad loved it.

    • Reply
      Sue Moran
      June 21, 2021 at 6:38 am

      Thanks Diann, good to know about the regular coconut, too 🙂

  • Reply
    Denise Frandano
    June 18, 2021 at 5:25 pm

    Can I use canned coconut cream instead of milk?

  • Reply
    Enid
    June 16, 2021 at 9:49 am

    5 stars
    I absolutely love all of your baking recipes, and this looks just wonderful! Your recipes are always something that I can rely on to make for the first time for company, and always knock it out of the park! I can’t wait to try this, and the comments are so validating! Another winner, Sue!

  • Reply
    Ronnie
    June 4, 2021 at 9:15 am

    5 stars
    I’ve been following you for a couple of years now. Always my go to when wanting inspiration and fabulous results! This cake turned out fabulous. The second time around, I doubled the icing (yeah i did that) – we’ll do that every time now. Not that we’re sweet mongers, just felt more luxurious with the added topping. Thanks for making me look so good.

    • Reply
      Sue Moran
      June 4, 2021 at 9:26 am

      Thanks so much Ronnie! Coincidentally we’ve just revised and rephotographed this recipe, it will be debuting soon on the blog. We made some tweaks to make it even better!

  • Reply
    debbie
    June 28, 2020 at 6:33 am

    I thought this had buttermilk (video did)

    • Reply
      Sue
      June 28, 2020 at 7:42 am

      The video you saw was probably my lemon buttermilk bread.

  • Reply
    Ingrid
    June 5, 2020 at 3:32 pm

    5 stars
    I made this yesterday and it is delicious! I used all all-purpose flour. And for the icing I sprinkled on unsweetened coconut since the icing is so sweet. It was moist and yummy! Next time I think I will decrease the temperature in my oven to 340 because mine got darker than I like on the outside. And I will bump up the vanilla extract to a full tablespoon. Keeper recipe! Thank you!

    • Reply
      Ingrid
      June 5, 2020 at 3:33 pm

      Sorry – typo – next time I will up the vanilla to 1 full teaspoon. Excellent recipe!

  • Reply
    Nancy Adams
    May 1, 2020 at 12:30 pm

    Do you have a lemon pound cake recipe you can share with me please

  • Reply
    Sonia
    June 12, 2019 at 3:42 pm

    Plan on making this over the weekend and wanted to know can this be made in a cupcake pan being that’s all I have?? Is there anything that I would have to change to adjust it to a cupcake pan instead?? Thank you in advance!!

  • Reply
    Esther
    January 26, 2019 at 3:21 pm

    Can I use coconut oil instead butter?

    • Reply
      Sue
      January 26, 2019 at 3:38 pm

      I haven’t tried that, but if you do I would make sure to use it in solid form to match the butter’s consistency.

  • Reply
    Niki
    December 8, 2018 at 9:23 am

    Can you use self rising flour instead? That’s what I have here. Husband bought it by accident.

    • Reply
      Sue
      December 8, 2018 at 10:17 am

      You can certainly try, Niki, leave out the leaveners in the recipe.

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